Tuesday, 16 June 2015

Spicy Chicken Noodle - The Skinny Grub

A couple of weeks ago when I was lying in the sun and a message popped into my inbox on twitter about whether I would like a copy of a cook book to review I jumped at the chance. A) because I love food. B) I'm a sucker for making the same thing week in week out & always need new ideas.

Jayne who has written "EAT to your heart's content..without the guilt" has written this cook book alongside her weight loss with Slimming World but the book can be adapted to any weight loss plan/ healthy eating lifestyle.

My other half opened up the book for a browse before I had even got my hands on it and instantly made a mental note that we had to make the Spicy Chicken Noodle soup as soon as possible, which I agreed with as soon as I had read it as it sounded delicious and when we made it last night it certainly didn't disappoint.

When I say "we" made it...I actually mean my personal chef AKA Jon my boyfriend! And the great thing about this recipe was that it is pretty much a 1 pan meal, so for the rule in our house "whoever doesn't cook does the dishes" meant I wasn't left with a sink full of saucepans either! Winning.

I gave Jon my phone and made him take step by step photos (he needs to work on this as I only got 3!) and ensured that he gave me a step by step guide about how simple the recipe was to make.

The recipe is for 4 people so we just halved everything for the 2 of us.

Ingredients (for 4 people)
1.4 litres chicken/veg stock
5cm ginger, thinly sliced
1 stick lemon grass (we didn't use this as our local Asda have stopped selling it!)
1 red chilli, halved
5 tablespoons soy sauce
2 tablespoons sweet chilli sauce
4 boned chicken breasts, fat & skin removed
200g dried rice noodles
6 baby bok choy, sliced (we used pak choy as it was the closest alternative that Asda had)
12 basil leaves (we omitted these as Jon hates basil)
12 mint leaves
handful of beansprouts - optional (again we omitted these as Jon hates these too!)
1 red chilli, thinly sliced into rings
3 spring onions, shredded
2 tablespoons chopped coriander - optional (again, you guessed it we omitted these as Jon isn't a fan!)


Add the stock, lemon grass, ginger, chilli, soy sauce and sweet chilli sauce to a pan, bring to the boil & reduce to a simmer. Add the chicken (at this point we were unsure whether the chicken should be cooked or raw, so we browned the chicken before adding) and continue to simmer until cooked, about 15 minutes. Remove the chicken, set aside and keep warm (we placed ours in the oven on low). Then remove the ginger, lemon grass and chilli and discard.

Bring back to the boil, add the rice noodles and simmer for the next 3 minutes, or until cooked. Add the bok choy and simmer covered for a further 1 minute. Turn off the heat and leave for 2 minutes.

Thickly slice the chicken and add to serving bowls. Divide the basil, mint & beansprouts between the bowls and ladle over the soup. Serve garnished with chilli rings, spring onions and coriander.

This came out at 543 calories per serving - although we used slightly more than 200g of rice noodles.

Our kitchen smelt divine when this was cooking, and certainly increased my expectations of what I was expecting to taste. And wow it was like a party in my mouth - the soup wasn't too spicy, although if you wanted more spice you could add more chillies. Jon gave this a massive thumbs up for both ease of cooking and taste - so much so he wants it for dinner again this week!

Head over to The Skinny Grub on Facebook or Twitter to find out more about Jayne and her delicious recipes. I'll be working my way through the book over the next couple of weeks with "guilt free guacamole" and "Chinese Duck" top of my hit list!

1 comment:

  1. Thickly slice the chicken and add to serving bowls. Divide the basil, mint & beansprouts between the bowls and ladle over the soup. Serve garnished with chilli rings, spring onions and coriander.Read More About Crevalor Reviews and Buy Crevalor